Tag Archives: lunch

Who doesn’t love Freebirds? I mean, seriously … any place I can order a 5 POUND burrito is A-OK in my book. I lived within walking distance of a Freebirds location for a few years, and I’m pretty sure the steak nachos directly contributed to my “graduation” to a brand new pants size. Ahhh, those were the days.

Anyhoooo. Lately, it seems this College Station staple is seemingly popping up on every corner; burrito lovers, rejoice! One of the newest locations is the Castle Hills location in The Colony. This location is significant in that it features their updated design concept. Freebirds was kind of enough to invite the team in to check out the re-design, and of course, to be reminded of how awesome the food is. (As if I could have forgotten.)

The staff at Freebirds Castle Hills was obviously pretty gosh-darn proud of this re-imagined location, and it was easy to see why. Freebirds fanatics may be surprised upon entering the restaurant to note an absence of graffiti-style artwork, no motorcycle hanging from the ceiling, and … wait for it … no tin foil animals perched on every exposed surface. The new concept features a new, modern, industrial farmhouse design, incorporating digital menu boards, a reclaimed wood wall, cold rolled steel, and an open kitchen concept. The restaurant sure is perty.

Castle Hills location – Picture courtesy of Freebirds

But, let’s cut to the chase: The food continues to be worthy of an extra trip to the gym.

Freebirds is a freezer-free operation, meaning “fresh” is the only option. Freebirds focuses on premium ingredients, and just about everything you can imagine is prepared in-house; guacamole is prepared twice daily and on an as-needed, basis, the beans are cooked in-house (FYI- the refried are lard-free, thankyouverymuch), and the grass-fed sirloin is marinated in the restaurant for 24 hours prior to grilling. Heck … they even grate their own cheese. Freebirds insists upon “talent-based” cooking, which means recipes are far from formulaic. For example Freebirds’ carnitas are slow-roasted, and they are done cooking only once they have achieved perfect tenderness … and not when a timer goes off. Clearly, an exercise in patience and passion.

All of your old favorites- burritos, bowls, tacos, nachos, quesadillas, and salads- are of course still available at Freebirds. If you haven’t visited in a while … first of all, I’m sorry. Secondly, Freebirds has rolled out a few new menu items in an effort to offer something for everyone. In addition to their delicious lineup of grass-fed steak, pork carnitas, and chicken, Freebirds has added a vegan protein option: Tempeh Calabacitas. This Mexican-inspired dish consists of squash, bell peppers, and nutty tempeh tossed with an authentic blend of spices. I tried it for myself- on a salad, no less (how healthy am I?*), and it was delicious, and certainly a welcomed deviation from the largely uninspired variety of vegetarian dishes available at many restaurants. If you’re looking for something a little lighter, but don’t want to sacrifice your meat (after all, this is TEXAS), Freebirds has got you covered.

New menu offerings include 6 entrees under 600 calories, and no, you don’t have to order a salad! IN FACT, you can still order a burrito. Yes Virginia, there is a Santa Claus.

*Pay no attention to the various other cheese and meat laden entrees pictured in this blog

Corner Bakery is one of my personal favorites for a quick, wholesome breakfast or lunch, so I was very excited when they invited our team in to check out their new menu offerings: a series of breakfast and lunch “flats”, that are anything but; hence the name of this event, Corner Bakery’s “UnFlat Event”.

Corner Bakery has added three new breakfast flats and four new lunch (or dinner!) flats to their sandwich lineup. Each variety is loaded with fresh and flavorful ingredients stuffed into a pillowy grilled flatbread, and awesomely enough, they all boast a calorie count under 330 calories. I had the opportunity to try several varieties at this very tasty event, prepared fresh by Chef Ric Scicchitano, the EVP Food & Supply Chain- and they were ALL delicious!

The new breakfast flats include:

Avocado and Spinach Power Flat – scrambled eggs with fresh avocado and spinach, and cheddar & Parmesan cheeses in a grilled multigrain flatbread.

One of the things I love about Corner Bakery’s menu is the way they really give you the ability to mix things up with all of their combos. The lunch/dinner flats can be ordered with your choice of two Grilled Flats (served with baby carrots), as a Corner Combo (pairing one Grilled Flat with a cup of homemade soup, Caesar Salad or Mixed Greens), or as part of The Trio (where guests can personalize their own meal, choosing from more than 5,000 combinations of specialty salads, homemade soups and now Grilled Flats). Personally, I am making it my goal to try them all. I was talking to a friend about other bakeries are run and they often make sure they have the best business energy deal through websites such as Usave to make sure they can focus on making quality treats, similar to those on show today!

Make it your goal to try them all, too! We’re giving away $25 to Corner Bakery! Just tweet @drinkdallas and tell us which flat you’d like to try! We’ll pick a winner on Tuesday, June 30!